My daughter asked for Risotto ai Funghi Porcini today, so I was happy to prepare it for us. I use dried funghi porcini as they have a great, intense and rich flavour. You just have to put them in warm water for 20 minutes. And then don’t throw the water away! We need it for the risotto! In my family we measure the rice in hand-fulls: 3 hand-fulls per person. 🙂 If you need a measuring idea, I suggest to use 80g per person. And at the end don’t forget to “mantecare”!
Ingredients (per person):
80g of Itaian risotto-rice (e.g. Vialone Nano)
30g of dried funghi porcini
olive oil
a table spoon of butter
¼ of an onion
1 clove of garlic
1 stock cube
half a glass or red wine
salt, pepper, chili powder
AND THE MUSHROOM-WATER!